My husband’s family are Minnesotan Americans with a Scandinavian heritage typical of the area.  His large family of seven kids would have to take turns stirring their home-made ice cream and Christmas candy.  For their birthdays they would be given an entire pie that they did have to share with anyone else.  Pecan pie was his request. 

We’ve had the pleasure of sharing many family classics over the years-candied yams, ham gravy, Swedish meatballs, Lefsa, Belgian Waffles, Reid’s Candy and something called Tater Gem hot dish (which was less of a hit). They would make their own fudge sauce for ice cream as a special treat when baby-sitters came over.

Now my husband puts it together for gangs of kids on the deck at the lake and for a special dessert after a family birthday party.  The first time our daughter-in-law tasted it, she asked to eat the left-overs out of the pot with a spoon.  Such was her pleasure at the taste (it proved to be a little too rich for her little tummy). 

We do not often have dessert, but try to after our Sunday family dinners.  Last night as we sat down to just picked corn and beans and chicken breasts grilled in a yogurt/curry sauce -we warned that everyone should keep room for dessert.  The kids indicated that if they needed room for dessert, we shouldn’t cook such tempting meals.  So we sat in the bright dining room with our beverages, having philosophical conversations until we had some more room to enjoy.

The hand-written recipe is hard to read as it has faded ove the years.  I got special permission from my husband to share it with you:

1/2 c sugar

2 T cocoa

3 T butter (cannot be margarine)

1/4 c cream

Blend in a heavy bottomed saucepan and keep stirring as it comes to a boil.  Continue to boil for 2-3 minutes until it passes the “ball” test-i.e. drop a small amount into a cup of cold water.  If it dissolves it is not ready but if it stays in a ball it is.  Serve with vanilla ice cream and fresh fruit. 

Kath’s quote:   “Research tells us fourteen out of any ten individuals likes chocolate.”- Sandra Boynton
 

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